Lohasavam is an Ayurvedic liquid medicine for Anemia. The Sanskrit word Loha means Iron and it contains Iron in easily absorbable form for our system.
Lohasavam contains 4 – 10 % of self generated alcohol in it.
Reference: Sharangdhara Samhita ma. 10/34-38
Lohasav dose: 12 – 24 ml. one or two times a day, usually advised after food.
If needed, it can be mixed with equal quantity of water.
Lohasavam uses – Lohasava is a a good Ayurvedic medicine for Anemia. Apart from anemia, lohasava is also used in the treatment of swelling, inflammation, liver and spleen conditions, itching, diabetes, gulma, ascites, piles, asthma, anorexia,cough, fistula, grahani and certain digestive diseases. Increase digestion quickly. Gradually improves pallor.
Vahnikaram param – very useful to improve digestion strength and metabolism.
Pandu – useful medicine for anemia.
Shvayathu – useful in many inflammatory conditions
Gulma – useful in abdominal tumors, distension
Jatara Ruja – useful to relieve abdominal colic.
Arshas Ruja – relieves pain and inflammation of piles
Kushta – used extensively in treatment of many skin disorders
Pleeha – useful in splenomegaly
Kandu – useful in pruritis, itching
Kasa – useful in cough, cold
Shvasa – useful in wheezing, asthma
Bhagandhara – useful in fistula in ano
Arochaka – useful in anorexia
Grahani – malabsorption syndrome, IBS
Hrudroga – cardiac disorder, arrhythmia.
Lohasav side effects: Lohasava contains Iron. Accidental overdose in children below 6 may cause fatal poisoning symptoms.
Lohasava should always be taken under medical supervision. High dose in adults may cause gastritis and vomitting.
Shodhita Loha (Purified, herbal processed Iron) – 192 g
Shunti – Ginger – Rhizome – 192 g
Black pepper – Piper nigrum – Fruit – 192 g
Long pepper – Piper longum – Fruit – 192 g
Haritaki (Terminalia chebula) – Fruit rind – 192 g
Vibhitaki (Terminalia bellierica) – Fruit rind – 192 g
Amla – Indian Gooseberry – Emblica officinalis – Fruit – 192 g
Yavani (Trachyspermum ammi) – Fruit – 192 g
Vidanga (Embelia ribes) – Fruit – 192 g
Mustaka (Cyperus rotundus) – Rhizome – 192 g
Chitra – Eranda (Ricinus communis) – Root – 192 g
Dhataki (Woodfordia fruticosa) – Flower – 960 g
Honey – 3.072 kg
Jaggery – 4.8 kg
Water – 24.576 liters.
Method of manufacturing:
All the herbs are taken in coarse powder form. First, jaggery is mixed with water, dissolved and filtered. It is then added with rest of the ingredients, and kept for fermentation, in a clean air tight vessel.
After the completion of the fermentation, the contents are filtered and the obtained liquid is Lohasava.
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